Chatpati Gobhi / Spicy Cauliflower
Cauliflower is one of the most common vegetable in Indian cuisine, which makes it popular as well. Usually it is used with potatoes but I prefer it without potatoes, but you are welcome to use potatoes in this recipe. Cauliflower is a very low calorie food and it is also high in Vitamin C. I have chopped the cauliflower in chunks as I like it to be a little crunchy and I like it to leave it like that in my dish as well. If you like it to be well cooked, just chop it in smaller pieces and cook it a little longer.
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
30
mins
Total Time:
35
mins
Ingredients
-
1 medium head
Cauliflower
(Cut in small florets)
-
1 medium
Onion
(Chopped)
-
4 or 5
Garlic cloves
(Chopped)
-
1 1/2 inch piece
Ginger
(Chopped)
-
2 medium
Tomatoes
(Chopped)
-
1
pinch
Hing (Aesofetida)
-
1
tsp
Cumin seeds
-
2
tsp
Coriander Powder
-
1
tsp
Red chili powder
-
1 1/2
tsp
Salt
-
2
tbsp
Oil
Instructions
-
In a wok add oil and turn the heat on medium high.
-
When the oil is hot add hing and cumin seeds.
-
Once the cumin seeds turn brown add all the dry spices.
-
After a minute add the ginger, garlic and chopped onion. Keep stirring so the spices do not burn.
-
After about five minutes when the onions are translucent add the tomatoes.
-
Keep cooking the masala on medium heat, for about eight nine minutes or till the oil is separated and then add the cauliflower.
-
Cover it and let it cook on low heat for about ten minutes. Stir it at intervals.
-
When you press a piece of cauliflower and it is soft, turn the heat off and serve.